From the kitchens of Puglia to the refined dining rooms of Bali, Chef Maurizio Bombini has built a culinary philosophy grounded in authenticity, elegance, and continuous innovation. As the chef-owner behind Mauri, Bonito, and Zia Tina, he continues to shape Bali’s evolving gastronomic scene with refined Italian cuisine and a deeply personal approach to hospitality.
E: After years at the helm of Mauri, how has your vision evolved since its opening?
A: It has been seven and a half years now, and honestly, the vision is still very much the same. From the beginning, our goal was to contribute to the culinary gastronomy of Bali and Indonesia at the highest level possible. We remain incredibly passionate about what we do, and every year we continue to improve, innovate, and evolve.
E: Was there a particular moment when you realised it was time to open your own restaurant?
A: It is funny because I always told my father that I would never open a restaurant myself. I grew up inside my parents’ restaurant and saw how challenging that life could be. It was never really my dream. However, after living in Bali for many years, something changed. Around a year before opening Mauri, I started feeling the desire to create something of my own. When I found the right location, I became genuinely excited for the first time, and that was when I realised I was ready. The timing simply felt right.
E: What do you think is the biggest misconception about modern Italian cuisine?
A: Many people assume modern Italian cuisine has to be overly complicated or experimental, but for me, modern Italian cuisine must still taste Italian above all else. What changes are the presentation, the refinement, and the techniques we use. We take traditional recipes and elevate them with premium ingredients, elegant plating, and contemporary methods, while always respecting the original flavours.
E: What has been the biggest challenge of recreating Italian flavours using local ingredients in Bali?
A: When I first arrived in Bali 15 years ago, it was very difficult. We imported almost everything, even tomatoes. Today, however, the quality of local produce has improved enormously. We still import certain products such as olive oil and Parmesan cheese because authenticity is important, but many fresh ingredients can now be sourced locally. Tomatoes, fresh cheeses, eggs, and vegetables are much better than they were years ago.
E: How important are design and atmosphere in today’s dining experience?
A: They are incredibly important. Today, a successful restaurant is not only about food and service. The atmosphere, lighting, music, and design all contribute to the overall experience. People want to feel something when they dine. They want to enjoy the ambience, spend time with friends, and create memories.
E: How do you see Mauri evolving over the next five years?
A: We want to continue growing while maintaining the highest standards possible. Mauri will always remain our flagship, but now we also have Bonito and Zia Tina, each with its own personality and concept. The vision today is larger than just one restaurant. We want to keep innovating, continue building strong teams, and eventually perhaps expand internationally or into other cities. For me, growth is not only about opening more restaurants. It is also about building something meaningful and long-lasting within the culinary world.
E: What transforms a good dish into a truly memorable one?
A: Taste is everything. The presentation is beautiful, but people forget photographs very quickly. What stays in your memory for years is flavour. A memorable dish needs balance, the right seasoning, the right texture, the correct temperature, and excellent ingredients. Every element must work harmoniously together.
E: What are your hopes for your culinary journey moving forward?
A: I hope to continue growing both personally and professionally. I would love for Mauri and our group to become recognised not only in Indonesia, but internationally as well. One thing that makes me especially proud is seeing my team grow. When we started Mauri, we had 15 people. Today, we have around 120. For me, success is not only about awards or recognition. It is about building something meaningful, supporting young talent, and creating a lasting contribution to the culinary industry.
Exquisite Taste Volume 51
Maurizio Bombini
IG: @maurizio_bombini
